It was probably 1997 when I first came across this recipe, while I was studying in the library of my university. Â I remember scrawling it on a piece of scrap paper… the only problem is, I didn’t take down the source.
Little did I know this would become the one and only mud cake I would bake from then on.
It was the cake I made for our engagement party, many years ago now. It looked so pretty, 2 tiered and decorated with crystallised pansies from my parents garden.
It has been many birthday cakes, a few wedding cakes and ‘just because’ cakes over the years since.
The best bit of baking
This cake, that rivals any mud cake you will buy, is made entirely in a saucepan, with a spoon and a whisk.
Anyone can make this cake, but I would stress two important things – don’t skimp on the 20ml of whisky or brandy. It really does bring a ‘depth of flavour’ that it needs. If you don’t have that at home, or can’t get your hands on a tiny bottle for cooking with, use 20ml of an espresso shot instead.
And the most important thing of all for a cake like this is please use GOOD quality dark chocolate. This is not a time for No Name
Compound Chocolate (I would actually argue there is never a time for compound chocolate, but that’s for a whole other blog post!)
Trust me, you can tell the difference.
So, keep your eye out for the next chocolate block sale, and pop some in the pantry to give this cake a go.
You’ll thank me later.
The Ganache recipe I use for this cake is a Donna Hay recipe, from her Chocolate cookbook.
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Prep Time:
25m
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Cook Time:
45m
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Total Time:
1h 10m
Ingredients
- 250 grams unsalted butter
- 250 grams good quality dark chocolate, chopped
- 3/4 cup castor sugar
- 20 milliliters brandy or whisky
- 1 1/2 cups self-raising flour
- 1/4 cup cocoa, sifted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Chocolate Ganache
- 1 1/2 cups pouring cream
- 340 grams good quality dark chocolate
Method
- Melt butter over a medium heat in a medium sized saucepan.
- Add chopped chocolate, sugar, whisky and 1 1/2 cups water.
- Stir over low heat until the chocolate is melted and sugar has dissolved.
- Add flour and cocoa into warm chocolate mixture.
- Add eggs and vanilla, and using a hand balloon whisk, whisk until combined. It will be thick and glossy.
- Pour mixture into a greased and lined 20cm round cake tin.
- Bake at 150 degrees celsius for 45 minutes. The cake may crack slightly on top, that's okay. When you press lightly on the top the cake it should spring back a little and feel firm. You want it to be cooked but still have moist crumbs clinging to a cake tester. If you need to cook it a little longer, cover it with foil and keep checking every 5-10 minutes.
- Leave to cool in tin for 10 minutes then turn onto a wire rack to cool.
- When it's completely cold, either dust with icing sugar or top with a Chocolate Gananche.
- For the Chocolate Ganache, heat the cream in a saucepan over low to medium heat and bring to the boil.
- Remove from the heat and add the finely chopped chocolate.
- Leave to sit for a minute, then stir until the chocolate has melted and it's glossy and smooth.
- Set aside to cool at room temperature, where it will thicken and turn from a pourable consistency to a spreadable one. If you are pressed for time, you can put it in the fridge, but just check on it, as it will go hard if you leave it in the fridge too long.
- When it's the desired consistency, using a palette knife, spread the ganache evenly all over the cake.
- This cake freezes really well, and will also last for a week in an airtight container in the fridge. As with most chocolate cakes, it's best eaten at room temperature, or if it's a few days old, reheat each slice in the microwave slightly before serving.
